Lemon Raspberry Layered Pie

Thank you so much for being here! If you love no-bake desserts that look stunning and taste like sunshine, you’re in for a treat. This Lemon Raspberry Layered Pie is a slice of creamy, tangy heaven with bursts of fresh raspberry flavor and layers that are as dreamy to look at as they are to eat.

It’s one of those desserts that brings gasps at the table—whether it’s a summer BBQ, spring brunch, or just a Tuesday night. The best part? It’s easier than it looks, with no fancy baking skills required.

this Recipe

What Is Lemon Raspberry Layered Pie?

This Lemon Raspberry Layered Pie is a creamy, no-bake dessert made with a buttery graham cracker crust, silky lemon cream cheese filling, vibrant raspberry compote, fluffy whipped topping, and fresh raspberries. Each layer brings a burst of flavor and texture—from tart to sweet to creamy to crunchy.

It’s cool, light, and incredibly refreshing—exactly the kind of dessert that disappears fast from any dessert table!

Why You’ll Love This Pie

• No baking required—just chill and serve
• Stunning layers that impress with every slice
• Sweet, tangy, creamy, and fruity all in one
• Great make-ahead dessert for holidays or gatherings
• Easily customizable with different berries or citrus

What Does It Taste Like?

Every bite of this Lemon Raspberry Layered Pie delivers creamy lemon cheesecake-like richness, balanced with tart raspberry filling and a crunchy graham crust. The whipped cream on top keeps it light and fluffy, while the fresh berries add that gorgeous pop of color and juicy flavor.

Honestly, it tastes like a summer breeze and a bakery cake had a baby. Pure magic.

Benefits of Making This at Home

• Control the sweetness and quality of ingredients
• Skip the store-bought crust and use real fruit
• Beautiful presentation with minimal effort
• Saves fridge space—no oven needed!
• A great crowd-pleaser with built-in wow factor

Ingredients

Here’s everything you’ll need to create this beautiful dessert:

For the Crust:

• 1½ cups graham cracker crumbs
• ⅓ cup melted butter
• 2 tbsp granulated sugar

For the Lemon Layer:

• 8 oz cream cheese, softened
• ⅓ cup powdered sugar
• Zest of 1 lemon
• 2 tbsp fresh lemon juice
• 1 tsp vanilla extract
• 1 cup whipped topping (or homemade whipped cream)

For the Raspberry Layer:

• 2 cups fresh or frozen raspberries
• ¼ cup sugar
• 1 tbsp lemon juice
• 1 tbsp cornstarch + 2 tbsp water (slurry)

For the Topping:

• 1 cup whipped cream or whipped topping
• ½ cup fresh raspberries
• Powdered sugar (for dusting, optional)

Tools You’ll Need

• 9-inch pie dish
• Mixing bowls
• Hand mixer or stand mixer
• Saucepan
• Rubber spatula
• Offset spatula or spoon for layering

Additions & Substitutions

Swap the fruit:

• Use strawberries, blueberries, or blackberries instead of raspberries
• Try a mixed berry compote

Crust options:

• Use crushed vanilla wafers, gingersnaps, or shortbread for a fun twist
• Make it gluten-free with gluten-free graham crackers

Lemon variations:

• Add a spoonful of lemon curd between layers for extra zing
• Use Meyer lemons for a floral note

How to Make Lemon Raspberry Layered Pie

Let’s break it down step-by-step—it’s easier than it looks!

Step-by-Step Instructions

1. Make the crust: In a bowl, combine graham cracker crumbs, melted butter, and sugar. Press into the bottom and sides of a 9-inch pie dish. Chill in the fridge for at least 20 minutes.
2. Prepare the lemon layer: Beat the softened cream cheese with powdered sugar, lemon zest, lemon juice, and vanilla until smooth. Fold in the whipped topping until fluffy and well combined.
3. Spread lemon filling over the chilled crust and return to the fridge while you make the raspberry layer.
4. Make the raspberry layer: In a small saucepan, heat raspberries, sugar, and lemon juice over medium heat. Stir until berries release juices. Mix cornstarch and water, then stir it into the raspberry mixture. Simmer until thickened (about 5–7 minutes). Cool to room temperature.
5. Spoon raspberry compote gently over the lemon layer. Smooth with a spoon and refrigerate for at least 2 hours (or overnight for best results).
6. Top with whipped cream and fresh raspberries just before serving. Dust with powdered sugar for that extra bakery look!

What to Serve with Lemon Raspberry Pie

This pie shines on its own, but if you’re serving it as part of a bigger spread, pair it with:

• Sparkling lemonade or iced tea
• Berry salad or fruit skewers
• A crisp glass of rosé or white wine
• Vanilla bean ice cream on the side

Tips for Perfect Layers

• Chill each layer briefly before adding the next to keep clean layers
• Use an offset spatula for smooth spreading
• Let the raspberry filling cool completely before layering
• For clean slices, chill the pie overnight and use a sharp knife wiped clean between cuts

Storage Instructions

• Refrigerator: Store covered in the fridge for up to 4 days
• Freezer: Can be frozen for up to 1 month—wrap tightly and thaw in fridge before serving
• Make-ahead: Assemble the day before and add toppings just before serving

Frequently Asked Questions

Can I make this pie without cream cheese?

You can substitute with mascarpone or Greek yogurt for a tangier, lighter filling.

Can I use store-bought crust?

Definitely! A ready-made graham or shortbread crust works perfectly in a pinch.

Is it okay to use frozen raspberries?

Yes—just make sure to thaw and drain excess water before cooking down into compote.

Can I make this pie vegan?

Absolutely. Use plant-based cream cheese, coconut whipped topping, and a vegan cookie crust.

Conclusion

This Lemon Raspberry Layered Pie is one of those desserts that feels fancy but is incredibly easy to make. It’s bursting with fresh flavor, beautiful to serve, and loved by everyone who tries it. Whether you’re making it for guests or just treating yourself, one slice will have you hooked.

📸 Made this pie? I’d love to see your masterpiece! Tag me on Pinterest or leave a review below—your photos always make my day!

Nutritional Information (Per Slice – Approximate)

• Calories: 340
• Fat: 19g
• Carbs: 36g
• Sugar: 24g
• Protein: 4g
• Fiber: 2g

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May 27, 2025 by Melissa